Skillet Chicken With Escarole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN BREAST ALA ESCAROLE



Chicken Breast Ala Escarole image

Make and share this Chicken Breast Ala Escarole recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 lb boneless skinless chicken breast
1 egg, beaten lightly
1/4 cup flour
4 tablespoons olive oil
1 bunch escarole, washed and coarsely chopped
1 cup chicken broth

Steps:

  • Mix together crumbs, garlic and Parmesan cheese and set aside.
  • Pound chicken breast lightly to even out thickness (not too thin).
  • Dip chicken in egg, then in flour.
  • Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
  • Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
  • Add remaining escarole and bread crumbs.
  • Pour in broth, then drizzle with remaining olive oil.
  • Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.

CHICKEN WITH WHITE BEANS AND ESCAROLE



Chicken With White Beans and Escarole image

This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.

Provided by neona503

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
6 bone-in skin-on chicken thighs
1 small yellow onion, diced
2 garlic cloves (crushed or minced)
1 head escarole, washed and chopped
1 (14 ounce) can white beans, washed and drained
1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
1 1/2 cups chicken stock
2 tablespoons dry sherry
1 tablespoon chopped fresh sage
1 dash red chili pepper flakes
kosher salt
fresh ground pepper
1 (16 ounce) package bow tie pasta, plus
water, to boil it in

Steps:

  • - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
  • - wash chicken and pat dry. salt and pepper chicken on both sides.
  • - heat olive oil in large saute pan until shimmering.
  • - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
  • - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
  • - add chopped escarole to onion mixture and saute until wilted, about three minutes.
  • - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
  • - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
  • - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
  • - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6

LEMON CHICKEN WITH POTATOES AND ESCAROLE



Lemon Chicken with Potatoes and Escarole image

Here's an easy sheet-pan diner just right for a busy weeknight. Juicy roasted chicken thighs, crispy potatoes, and wilted escarole make a cozy, delicious meal.

Provided by Lauryn Tyrell

Categories     Chicken Thigh Recipes

Time 1h15m

Number Of Ingredients 9

1 pound small Dutch or baby Yukon Gold potatoes, halved
Kosher salt and freshly ground pepper
1 lemon, scrubbed
3 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
2 pounds bone-in, skin-on chicken thighs (6 to 8)
1 small or medium red onion, cut into 1-inch wedges
6 ounces escarole, torn into bite-size pieces (5 to 6 cups)
Dijon mustard, for serving

Steps:

  • Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
  • Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
  • Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.

CHICKEN STEW WITH TOMATOES AND ESCAROLE



Chicken Stew with Tomatoes and Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

8 bone-in skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
1 tablespoon tomato paste
1/2 cup dry red wine
1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained
1 (14-ounce) can chopped tomatoes
2 cups low-sodium chicken broth
1 teaspoon Italian herb mix
1 head escarole (about 1 pound), coarsely chopped
1/3 cup grated pecorino (about 1-ounce)

Steps:

  • Preheat oven to 425 degrees F.
  • Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
  • Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
  • Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 5 grams, Carbohydrate 43 grams, Fiber 9 grams, Protein 51 grams

PAN-ROASTED HALF BONELESS CHICKEN WITH SAUTéED ESCAROLE



Pan-Roasted Half Boneless Chicken with Sautéed Escarole image

This is one of those dishes where patronizing a local butcher, instead of a chain grocery store, will mean success. To halve and bone a couple of chickens is not an easy task, so leave this to the experts. Be specific with your butcher: request boneless chicken halves, meaning the first joint of the wing is clipped off and the only bone in the bird is the one that attaches the lower part of the wing to the breast, also known as an "airline." As an alternative, buy boneless chicken parts. There aren't a lot of ingredients to this dish; it really is all about the quality of chicken and a couple of well-seasoned cast-iron skillets. To get the super crispy skin, it is imperative that the chicken lies flat in the pan. Serve this with Roasted Garlic Mashed Potatoes (page 193) for a perfect Sunday supper.

Yield serves 4

Number Of Ingredients 10

Two 3-pound chickens, halved and boned, skin on, or 3 pounds boneless chicken
parts, skin on, preferably free-range
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 heads escarole (about 1 1/2 pounds; see Note, page 106)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 450°F.
  • Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin. Season the chickens generously with salt and pepper; you should see the seasoning on the meat. Coat each pan with 2 tablespoons of canola oil. Once the oil is shimmering, lay the chicken halves in the pans, skin side down. It's super important to make sure the chicken lies flat and all of the skin is in contact with the pan. Cook until the skin starts to brown, 3 to 5 minutes. Do not move the chicken or the skin will tear. Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
  • Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips. Put the escarole in a large bowl of water. Swish the water around; sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole. It might seem like a lot, but trust me, it cooks down dramatically.
  • Put a large pot or skillet over medium heat and coat with the olive oil. When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds. Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil. Cook, stirring occasionally, until the escarole starts to wilt. When there is more room in the pan, add the rest of the escarole. Cook until most of the liquid is evaporated, about 5 minutes. Season with salt and pepper.
  • Transfer the chicken to a warm platter, skin side up. To make a quick pan sauce, pour out the excess fat from the pan drippings. Place the pans over two burners set on medium-high heat. Add 2 tablespoons wine to each pan. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan. Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
  • To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up. Drizzle the pan sauce on top.

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE



Crispy Chicken Thighs With Bacon and Wilted Escarole image

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Escarole     Bacon     Kid-Friendly     Dinner     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 servings

Number Of Ingredients 8

4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Steps:

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
  • Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
  • Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.

20-MINUTE CHICKEN CUTLETS WITH CHARRED ESCAROLE SALAD



20-Minute Chicken Cutlets with Charred Escarole Salad image

This whole meal can be cooked under your broiler in no time! We love the different textures the broiled escarole takes on-tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus 1 teaspoon, plus 3 tablespoons, plus more for drizzling
1/4 cup golden raisins
1/4 cup panko
1/4 cup sliced almonds
1 1/2 pounds thin chicken breast cutlets

Steps:

  • Position an oven rack about 5 inches from the broiler element and preheat the broiler.
  • Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Rinse the escarole wedges under cold water, being sure to rinse away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
  • Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
  • Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss again and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
  • Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the tops are browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
  • Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place under the broiler and broil until cooked through, 3 to 4 minutes.
  • Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES



Braised Chicken With Escarole And Sicilian Olives image

Provided by Kay Rentschler

Categories     dinner, weekday, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

Steps:

  • Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
  • Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
  • Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
  • Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams

More about "skillet chicken with escarole recipes"

CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE
Nov 5, 2013 Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 ...
From bonappetit.com


SKILLET CHICKEN WITH ESCAROLE AND PECORINO RECIPE | SAY MMM
Recipe, grocery list, and nutrition info for Skillet Chicken with Escarole and Pecorino. Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy …
From saymmm.com


ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET - WEEKNIGHT …
2 days ago Instructions. Make the Sauce Base: In a large skillet over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute to create a roux. Thicken the …
From weeknightrecipes.com


SKILLET CHICKEN WITH LEMON, FENNEL AND OLIVES RECIPE - THE …
6 days ago 1 1/2 pounds boneless, skinless chicken thighs, patted dry (4 thighs) 1/4 teaspoon fine salt, divided; 1/8 teaspoon freshly ground black pepper; 2 tablespoons plus 4 teaspoons …
From washingtonpost.com


GARLIC-ROSEMARY CHICKEN WITH WILTED LEMON ESCAROLE
Repeat with the remaining chicken breasts, three cloves garlic and rosemary. Season the chicken with salt and pepper. Coat the bottom of the skillet with 2 tablespoons EVOO, two turns of the …
From rachaelray.com


SKILLET CHICKEN ESCAROLE PECORINO - TASTY RECIPES
Jan 18, 2024 1 pound of escarole cut into wide ribbons.4 (4 ounce) chicken breast cutlets.¼ tsp of freshly ground black pepper.¼ tsp of crushed red pepper.2 tsps of fish sauce.½ ounce of shaved pecorino Romano cheese.2 tbsps plus 2 …
From tasttyrecipes.com


SKILLET-BRAISED CHICKEN WITH GREENS AND OLIVES - NYT …
Sep 24, 2024 Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables As the chicken cooks, the skin browns, crisps and renders savory fat, which suffuses the greens with flavor The greens, in …
From cooking.nytimes.com


CHICKEN THIGHS WITH WHITE BEANS AND ESCAROLE
Dec 13, 2020 Transfer chicken, garlic, and oregano to a platter. Step 3 Add sliced garlic, sliced lemon rind, chopped oregano, and remaining tablespoon oil to skillet. Cook, stirring, 1 minute. Add 1/4 cup water and cook, scraping up any …
From countryliving.com


RECIPE: CHICKEN WITH WHITE BEANS, ESCAROLE & MEYER …
When the chicken is done, remove it from the skillet and let it rest. Add the escarole and lemon slices to the skillet and cook 2 minutes or until wilted. Remove the skillet from the heat and stir in the butter until it’s melted. …
From blueapron.com


CRISPY SKIN CHICKEN BREASTS WITH ESCAROLE AND WHITE …
Warm a serving platter in the oven. Add a turn of the pan of olive oil to a cast iron skillet. Place the chicken, skin-side down, in the cold pan, then turn on the heat to medium-high. Weigh down the chicken breasts with another heavy skillet or a …
From rachaelray.com


CRISPY CHICKEN THIGHS WITH BACON AND ESCAROLE IS MY NEVER-FAIL …
Oct 6, 2017 Using the reserved fat from both the chicken and the bacon, cook some big handfuls of torn escarole, a leafy member of the bitter endive family that looks like lettuce.
From bonappetit.com


CRISPY SKIN CHICKEN BREASTS WITH ESCAROLE AND WHITE BEANS
Weigh down the chicken breasts with another heavy skillet or a weighted skillet. Cook 12 minutes then turn chicken and cook 6 minutes more. Add wine to pan to pick up drippings and remove …
From rachaelrayshow.com


BOURSIN CHICKEN, MUSHROOM, AND ASPARAGUS SKILLET - ALLRECIPES
Nov 7, 2024 For this Boursin chicken, mushroom, and asparagus skillet, shallots, garlic, mushrooms, and asparagus help to build the flavor of chicken tenders, and Boursin finishes …
From allrecipes.com


‘SKILLET CHICKEN WITH ESCAROLE & PECORINO’ | AROUND ANNA'S TABLE
Mar 23, 2016 This delectable springtime dish starts with thinly sliced chicken cutlets. Seared in a pan until lightly browned and tender, the chicken is then kept warm while you make the …
From aroundannastable.com


RECIPE: 15-MIN SKILLET ENCHILADAS WITH COOKED PULLED CHICKEN
Evenly top the skillet with the cheddar and monterey jack and remaining spice blend. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted. Turn off the heat. …
From blueapron.com


Related Search